Instant Pot Whole Chicken and Broth Recipe Easy One-Pot Comfort

There’s something about the smell of chicken simmering that takes me straight back to my childhood kitchen—except now, my “simmering” happens in a shiny Instant Pot instead of my mom’s massive soup pot. Real talk: I used to think making a whole chicken was reserved for Sunday dinners or holidays, but the Instant Pot whole chicken and broth recipe changed everything for me.

I remember the first time I tried it—my youngest was home sick and all I wanted was homemade chicken soup without babysitting a pot all afternoon. I grabbed a plump whole chicken, tossed in a handful of veggies, and crossed my fingers. Thirty-five minutes later, my kitchen smelled like a hug and I had juicy chicken plus the richest broth I’ve ever made (and I’ve made a lot). Seriously, if you’ve got an Instant Pot and a whole chicken, you’re halfway to comfort food magic.

So anyway, this recipe has become my go-to for easy, one-pot comfort. It’s quick, it’s forgiving, and you get both dinner and homemade broth—no fancy skills required. If you’ve ever been intimidated by cooking a whole chicken, trust me, the Instant Pot makes you feel like a pro (even if you’re just winging it).

Why You’ll Love This Instant Pot Whole Chicken and Broth Recipe

Okay, I need to be honest—this recipe has ruined rotisserie chicken for me. Let me tell you why I keep coming back to it:

• All-in-One Comfort: You get tender, fall-off-the-bone chicken and homemade broth in one pot. It’s basically dinner plus meal prep in under an hour.
• Ridiculously Fast: Start to finish, you’re looking at about 45 minutes—and most of that is hands-off. I’ve thrown this together while wrangling two cranky kids.
• Minimal Cleanup: One pot. No roasting pans, no boiling over on the stove, no extra dishes. My sink (and my sanity) thank me every time.
• Super Flexible: You can use whatever veggies you’ve got—carrots, celery, onions, even the sad ones at the back of the fridge. This recipe welcomes them all.
• Seriously Juicy Chicken: Pressure cooking locks in moisture like nothing else. I’m talking meat that shreds with a fork, not a knife.
• Endless Uses: Eat the chicken straight up, toss it in salads, make sandwiches, or turn the broth into soup. This is comfort food that keeps on giving.

Honestly, this Instant Pot whole chicken and broth has become my “fix everything” recipe. Sick days, busy nights, surprise guests—it just works. Plus, the homemade broth is liquid gold. Store-bought stuff doesn’t even come close.

What Ingredients You’ll Need for Instant Pot Whole Chicken and Broth

Here’s what I love about this ingredient list: you probably have most of it already. I’m not precious about brands, but I’ll tell you where I get picky. I’ll break it down for you:

• Whole Chicken (3.5–4 lbs / 1.6–1.8 kg): Get the freshest one you can. I usually grab a free-range chicken from Costco, but any grocery store bird works. (Quick tip: if it’s frozen, just plan on a longer cook time—been there, done that.)
• Carrots (2 large, peeled and cut into chunks): Honestly, I just use whatever is in my fridge. Even limp carrots work here.
• Celery (2 stalks, chopped): Adds that classic soup flavor. Sometimes I use the leafy tops for extra flavor.
• Onion (1 large, quartered): White, yellow, or even red—doesn’t matter. I leave the skin on for broth color (just wash first).
• Garlic (4 cloves, smashed): More is more, in my opinion. I love the punch it adds.
• Bay Leaf (1–2): Optional, but adds a subtle depth. My grandmother swore by them.
• Salt (1–2 tsp): I use Diamond Crystal kosher salt—less salty than table salt, easier to control.
• Black Pepper (½–1 tsp): Freshly cracked if you can swing it. Seriously, it makes a difference.
• Water (4–5 cups / 950–1200 ml): Enough to come halfway up the chicken in the pot. Don’t overfill—Instant Pot max line is your friend.
• Optional Extras: Fresh herbs (thyme, parsley), a chunk of ginger, parsnip—use what you love or have on hand.

Personal quirk: I always toss in a wedge of lemon if I have it, skin and all. It brightens up the broth beautifully. Oh, and if you want golden skin, pat your chicken dry and rub a little olive oil on before seasoning. (I skip this if I’m shredding the meat for soup.)

Can you use frozen chicken? Yep! Just add 10–15 minutes to the cook time. And don’t sweat it if you’re missing a veggie—this recipe forgives everything except forgetting the chicken.

Equipment Needed

You don’t need a fancy kitchen to make this—honestly, I’ve made it with the most basic setup. Here’s what you’ll want:

• Instant Pot (6-quart or larger): Mine is the classic 6-quart Duo. If you have an 8-quart, you can go bigger with your chicken.
• Trivet (optional): Keeps the chicken above the veggies for easier lifting and less sticking. If you don’t have one, just layer the veggies on the bottom—works fine.
• Tongs: For lifting the hot chicken out. Trust me, don’t try using a fork.
• Cutting Board & Sharp Knife: For prepping veggies and carving chicken.
• Strainer or Mesh Sieve: For separating broth from solids. I use a cheap mesh strainer—does the job.
• Large Bowl: To catch the broth. (I’ve poured broth straight into a saucepan more than once—no judgment.)

If you want to get nerdy about broth, a fat separator is handy, but I just skim with a spoon. The only thing you really need is the Instant Pot—everything else is negotiable.

How to Make Instant Pot Whole Chicken and Broth: Step-by-Step

Alright, let’s make this! I’m walking you through exactly how I do it, with all my little “don’t do what I did” tips built in.

1. Prep Your Chicken (5 minutes)
   Take the chicken out of its packaging, remove any giblets (they’re usually in a little bag in the cavity), and pat dry with paper towels. If you want flavorful skin, rub the chicken with olive oil, then sprinkle generously with salt and pepper.
2. Layer the Veggies (2 minutes)
   Throw carrots, celery, onion, garlic, and bay leaf (plus any herbs you’re using) into the bottom of the Instant Pot. If you’re not using a trivet, just spread veggies evenly.
3. Add the Chicken & Water (2 minutes)
   Place the chicken breast-side up on top of the veggies (or on the trivet). Pour in water—about 4–5 cups (950–1200 ml). The water should come halfway up the chicken but not past the max fill line.
4. Pressure Cook (35 minutes)
   Lock the lid, set the valve to “Sealing,” and select Manual/Pressure Cook on High for 25 minutes (for fresh chicken, 35 minutes for frozen). It’ll take about 10 minutes to come to pressure—don’t stress, that’s normal.
5. Natural Release (15 minutes)
   When the cook time is up, let the pressure release naturally for 15 minutes. Quick release any remaining pressure. (Quick note: the chicken will be super tender, so handle with care!)
6. Remove Chicken & Strain Broth (5 minutes)
   Using tongs, carefully lift the chicken out and set it on a cutting board. Strain the broth through a mesh sieve into a large bowl. Discard veggie solids (or mash them into soup if you’re feeling thrifty).
7. Carve & Serve (5 minutes)
   Let the chicken rest for 5–10 minutes before carving. The meat will be juicy and pull apart easily. Pour some hot broth over chicken pieces for extra comfort.

Your kitchen should smell like pure comfort at this point. If you want crispy skin, you can broil the chicken for 5 minutes in the oven—but honestly, I usually skip this for weeknights.

How do you know it’s done? The chicken should be falling off the bone, juices running clear, and the broth a deep golden color. If your chicken’s bigger, add 5 minutes to cook time.

My Best Tips & Techniques for Instant Pot Whole Chicken and Broth

Okay, here’s where I share everything I’ve learned from making this way too many times…

• Season Generously: Don’t be shy with salt and pepper. The broth can taste bland if you skimp.
• Don’t Overfill Your Pot: If you add too much water, the broth will be watery. Stick to 4–5 cups for best flavor.
• Use the Trivet for Easy Lifting: The first time I made this, I tried to scoop the chicken out with a spatula. Disaster. Tongs and trivet save the day.
• Natural Release Is Key: Quick release makes the chicken tough. Patience! The extra 15 minutes gives you perfect, pull-apart meat.
• Customize Your Herbs: Thyme, rosemary, parsley—just toss in what you’ve got. I once used dill and it was surprisingly great.
• Skim the Fat: For clearer broth, skim with a spoon after straining. Or chill and scoop off cold fat (old-school trick).
• Broil for Crispy Skin: If you want golden skin, pop the chicken under the broiler for 5 minutes after cooking. I do this for dinner guests. Otherwise, I shred the meat for soup and skip it.
• Don’t Toss the Bones: Save the carcass and make “second broth” by pressure cooking again with fresh water and veggies. Trust me, it’s worth it.

And here’s the thing—every time I make this, I learn something new. So don’t stress. The Instant Pot is forgiving, and so is this recipe.

Ways to Mix Up Your Instant Pot Whole Chicken and Broth Recipe

Once you’ve made the basic version, here’s where you can get creative. I’ve tried all these and they all work:

• Lemon Herb Chicken: Add 2 lemon slices and a few sprigs of rosemary to the pot. The broth is bright and fresh—perfect for spring.
• Spicy Southwestern: Toss in a diced jalapeño, 1 tsp cumin, and a pinch of chili powder. Amazing for shredded chicken tacos.
• Asian-Inspired: Add a thumb-sized piece of ginger, 2 tbsp soy sauce, and a splash of rice vinegar. The broth is so good, you’ll want to drink it straight.
• Root Veggie Boost: Add parsnips, turnips, or sweet potato chunks for extra sweetness and depth.
• Gluten-Free: Already is! No noodles or flour needed. Just double-check your broth ingredients if you add bouillon.
• Dairy-Free & Paleo: This is naturally dairy-free and paleo-friendly. Skip soy sauce for strict paleo.
• Frozen Chicken: Increase cook time to 35 minutes. I’ve done this when I forgot to thaw my bird—works perfectly.
• Bone Broth Extra: After removing meat, return bones to the pot with fresh water and cook for 1.5 hours on high pressure for super collagen-rich broth.

Flavor add-ins I’ve tested: a splash of apple cider vinegar for tang, fresh dill for brightness, or even a handful of mushrooms for earthiness. This recipe loves whatever you throw at it.

Serving Ideas & Storage for Instant Pot Whole Chicken and Broth

How to Serve

• Slice the chicken and serve over rice with hot broth poured on top—total comfort.
• Shred meat for chicken salad sandwiches or tacos. The broth makes a killer base for noodle soup.
• Sunday dinner: Serve with mashed potatoes, roasted veggies, and a ladle of broth as “gravy.”
• Light lunch: Chicken pieces on a salad with broth for sipping.

Presentation Tips

• Arrange carved chicken on a platter, sprinkle with fresh parsley, and pour broth into pretty mugs for sipping.
• For meal prep: Portion shredded chicken and broth into containers for easy lunches.

Storage Instructions

• Room Temp: Don’t leave out for more than 2 hours—food safety!
• Refrigerator: Store chicken and broth separately in airtight containers. Lasts up to 5 days. I reheat individual portions in the microwave or on the stove.
• Freezer: Freeze chicken and broth separately. Broth in freezer bags (lay flat for easy stacking). Chicken shredded and portioned for easy thawing. Both last 2–3 months.
• Reheating: Microwave (covered, 1–2 minutes per portion), or gently warm on the stove. For broth, a mug in the microwave is my go-to.

Pro tip: If the chicken dries out in the fridge, just reheat with a splash of broth. Magic.

Nutritional Info & Health Benefits

I’m not a nutritionist, but I can tell you why I feel good about eating this Instant Pot whole chicken and broth recipe.

Health highlights:

• High protein from the chicken—keeps you full for hours.
• Collagen-rich broth—good for joints, skin, and digestion (my grandmother would always say “broth heals everything”).
• Low in carbs—so it works for most diets.
• Loaded with minerals from veggies and bones.

Personal note: I love that this is both hearty and nourishing. On cold days, a mug of broth is all I want. Compared to canned soup, this is real food you can feel good about.

Final Thoughts: Why This Instant Pot Whole Chicken and Broth Is My Comfort Food Hero

So that’s my Instant Pot whole chicken and broth recipe! I know I’ve gone on about it, but when you find a recipe this good, you just want to share it with everyone.

This has become my go-to for busy weeknights, sick days, or when I want something cozy but don’t have the energy for fancy cooking. It never lets me down—juicy chicken, rich broth, and basically no stress.

Make it yours! Try the variations, swap in your favorite veggies, add herbs you love. Every family has their twist, and that’s what keeps recipes alive.

If you make this, I’d genuinely love to hear how it turns out! Drop a comment below, or snap a picture and tag me on Instagram @cozykitchenstories—seeing your versions makes my day. Got questions? Ask away in the comments. I check them every day and love troubleshooting!

Happy cooking! Hope your kitchen smells as comforting as mine does right now.

FAQs About Instant Pot Whole Chicken and Broth

Q: Can I use frozen chicken for this recipe?

A: Absolutely! I’ve done this when I forgot to thaw my chicken (more times than I care to admit). Just increase the cook time to 35 minutes. The Instant Pot will take a bit longer to come to pressure, but the results are just as juicy.

Q: Do I need to use the trivet?

A: Nope! I like using it for easier lifting, but you can put the chicken right on top of the veggies. The only difference is the bottom may stick a little. It all tastes amazing.

Q: How do I know when the chicken is cooked through?

A: The meat should be falling off the bone and juices running clear. If you have a meat thermometer, aim for 165°F (74°C) at the thickest part of the thigh. If in doubt, add 5 more minutes and let it naturally release longer.

Q: Can I use the broth for soup right away?

A: Yes! I usually strain the broth and toss in noodles, rice, or veggies for instant comfort soup. Sometimes I freeze half for later—makes weeknight dinners a breeze.

Q: Can I double the ingredients for a bigger batch?

A: If your Instant Pot is big enough (8-quart), you can fit a larger chicken or extra veggies. Just make sure not to go above the max fill line. Cooking time stays about the same for a 4–5 lb bird. Your neighbors might show up smelling that broth!

Instant Pot Whole Chicken and Broth

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• Author: Nora Winslow
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This easy one-pot recipe delivers juicy, fall-off-the-bone chicken and rich homemade broth in under an hour using your Instant Pot. Perfect for busy weeknights, sick days, or meal prep, it’s comforting, flexible, and requires minimal cleanup.

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Ingredients

Scale 1x2x3x

• 1 whole chicken (3.5–4 lbs)
• 2 large carrots, peeled and cut into chunks
• 2 celery stalks, chopped
• 1 large onion, quartered (skin on, washed)
• 4 garlic cloves, smashed
• 1–2 bay leaves (optional)
• 1–2 teaspoons kosher salt
• 1/2–1 teaspoon freshly cracked black pepper
• 4–5 cups water (enough to come halfway up the chicken)
• Optional: fresh herbs (thyme, parsley, rosemary), wedge of lemon, chunk of ginger, parsnip

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Instructions

1. Take the chicken out of its packaging, remove any giblets, and pat dry with paper towels. If desired, rub chicken with olive oil and season generously with salt and pepper.
2. Place carrots, celery, onion, garlic, bay leaf, and any herbs into the bottom of the Instant Pot. If not using a trivet, spread veggies evenly.
3. Place the chicken breast-side up on top of the veggies (or on the trivet). Pour in 4–5 cups water, making sure not to exceed the Instant Pot max fill line.
4. Lock the lid, set the valve to ‘Sealing,’ and select Manual/Pressure Cook on High for 25 minutes (fresh chicken) or 35 minutes (frozen chicken). Allow about 10 minutes for the pot to come to pressure.
5. When cook time is up, let the pressure release naturally for 15 minutes. Quick release any remaining pressure.
6. Using tongs, carefully lift the chicken out and set it on a cutting board. Strain the broth through a mesh sieve into a large bowl. Discard veggie solids or mash into soup.
7. Let the chicken rest for 5–10 minutes before carving. Serve chicken pieces with hot broth poured over for extra comfort.
8. Optional: For crispy skin, broil the chicken in the oven for 5 minutes after pressure cooking.

Notes

Season generously for best flavor. Use the trivet for easier lifting, but layering veggies works fine. Natural pressure release is key for tender chicken. Customize with herbs, lemon, ginger, or root veggies. For clearer broth, skim fat after straining. Save bones for a second batch of bone broth. Broil chicken for crispy skin if desired.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1/6 of chicken plus
• Calories: 240
• Sugar: 2
• Sodium: 650
• Fat: 10
• Saturated Fat: 2.5
• Carbohydrates: 4
• Fiber: 1
• Protein: 28

Keywords: Instant Pot, whole chicken, broth, comfort food, easy dinner, meal prep, pressure cooker, chicken soup, one-pot, gluten-free